Minted peas

Ingredients

• 2 shallots (or 1/2 medium sweet onion)
• 2 tbsp mint (fresh, chopped volume/weight, can use more to taste)
• 2 tbsp butter
• 2 cup frozen peas ((for fresh, see notes))
• 2 tbsp water (approximately)
• salt and pepper to taste

Instructions

1. 1

   Peel the shallots, cut in quarters then finely slice. Finely chop the mint leaves, removing any thicker veins - 2 tbsp is the leaves from around 2 stems.

2. 2

   Melt the butter over a medium heat in a skillet/frying pan or shallow pan with a lid. Once melted, add the shallots and cook for around 3-4 minutes until they are softened and opaque. If they are just starting to brown, that's fine.

3. 3

   Add the peas and chopped mint, stir to mix, then add the water and cover with the lid. After a minute, reduce the heat slightly once the peas have defrosted, if frozen, so they steam but cook gently. Cook just a couple minutes in total, then remove the lid and let the liquid reduce. Season with a little salt and pepper, add a little more fresh mint if you like and serve. You can also add a squeeze of lemon juice.